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Grilled Brie and Goat Cheese with Bacon and Green Tomato
Recipe courtesy Michael Charlianza, Executive Chef, Bobby Flay Steak
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- Eight 1/4-inch-thick slices center-cut bacon
- 1 3/4 sticks unsalted butter, at room temperature
- Eight 1-inch-thick slices Pullman bread
- 12 ounces really good Brie, thinly sliced with a serrated knife
- 2 green tomatoes, sliced 1/4-inch thick
- 8 ounces soft goat cheese, such as Bucheron, cut into 8 slices
- Kosher salt and freshly ground black pepper
Directions
Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper-towel-lined-plate. Break each piece in half and set aside.
Heat a cast-iron griddle or cast-iron pan over medium heat.
Spread some butter on one side of each slice of bread. Flip over 4 of the bread slices and layer each with 3 to 4 slices Brie, 2 slices green tomato, 2 slices goat cheese and 4 slices bacon. Sprinkle with salt and pepper. Place the remaining bread slices on top, butter-side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.